Tribo-rheometry behaviour and gel strength of κ-carrageenan and gelatin solutions at concentrations, pH and ionic conditions used in dairy products

出版年份 2018 全文链接

标题

作者

关键词

出版物

Volume 84, Issue -, Pages 292-302

出版商

Elsevier BV

发表日期

2018-06-12

DOI

10.1016/j.foodhyd.2018.06.016

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